Traditional stroganoff involves beef, butter, cream and sour cream. Not to mention pasta. Not the case here, of course. So it's not-so-stroganoff, but it does come out as a creamy savory rice for just about 200 calories/serving
Up to 2 cups chicken/veg stock (I like low sodium)
Up to 2 cups water
1 cup rice (I love TJs wild rice!)
1/2 onion
1 package mushrooms (these are button but baby bella are better and portabello are best)
1/2 cup Greek Yogurt (0%)
Salt and pepper to taste

1) Bring 1/2 water, 1/2 stock to a boil. Add salt to liquid.

2) Add rice and allow everything to simmer

3) While the first cup of liquid is working, slice the mushrooms and the onions.

4) Sautee onions first in a Pammed pan. When they begin to become translucent, add mushrooms. Do not salt. Cover pan. Once everything has turned brown, turn off heat.
*If they begin to get a little dry, don't be afraid to add water or chicken stock*

5) Keep an eye on the rice, once most of the first batch of water evaporates, add alternating water and stock in 1/2 cup intervals (don't add more than 2 cups stock and err on the side of more water!)

Once the rice is just a little al dente, throw it into the pan with the sauteed mushrooms and turn the heat back on. Add in one last 1/2 cup of water or stock and stir while it simmers. Finally, once everything has married, add in the 1/2 cup yogurt and stir that in for creaminess.

Add a good helping of black pepper for a kick. =)

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